First off, I am not a food blogger.
I am all about restaurant reviews and recommendations. You haven’t seen a restaurant review out of me since we moved to Arlington. Practically. That’s because 1. we don’t get out to eat as often post Nuggets and 2. we go to Lupe’s Tex Mex almost every time we get a chance to get out. So. Good.
Anyways, back to my recommendations. Since staying home, I’ve been able to really expand on my dinner cooking skills. I am not a master chef but I can get around a kitchen and I can follow a recipe. My problem is, I have gotten into a habit of making the same “X” items on the regular, because I know how to make “fill in the blank” item(s). Although Pinterest can be a time suck (What, nap time is over already?!), it’s really helped me organize and expand on my menu ideas.
All of that to say, y’all have to try this slow cooker Teriyaki Chicken recipe from Gimme Some Oven. So good and since it’s still uber hot, no oven needed to heat up the case.
And get this, THE NUGGETS ATE IT! Weston even ate it first, before his fruit and then grunted at me that he wanted more. That is a miracle of some kind, God’s work, I’m tell’n ya.
SLOW COOKER TERIYAKI CHICKEN
This Slow Cooker Teriyaki Chicken recipe is simple to make, full of great flavor, and made with natural sweeteners.
- 2 lbs boneless, skinless chicken breasts
- 2 cloves garlic, minced
- 1/2 cup chopped white onion
- 1/2 cup honey
- 1/2 cup soy sauce (use low-sodium if desired)
- 1/4 cup rice wine vinegar
- 1 Tbsp. chopped fresh ginger
- 1/8 tsp. freshly ground black pepper
- 1/4 cup cold water
- 3 Tbsp. cornstarch
- (optional toppings: sliced scallions and toasted sesame seeds)
Add the chicken breasts to the bottom of your slow cooker in a single layer.
In a separate bowl, whisk together the garlic, onion, honey, soy sauce, rice wine vinegar, ginger, and black pepper until combined. Pour the mixture on top of the chicken breasts. Cover slow cooker, and cook on high for about 4 hours, or until the chicken is cooked through and shreds easily with a fork. Remove the chicken with a slotted spoon to a separate bowl and shred it using two forks. Transfer the remaining teriyaki sauce from the slow cooker to a medium saucepan.
Meanwhile in a separate bowl, whisk together the cold water and cornstarch until the cornstarch is dissolved and no longer lumpy. Pour the cornstarch slurry into the teriyaki sauce mixture, and whisk to combine. Bring the mixture to a boil over medium-high heat, and let it boil for about 1-2 minutes or until thickened. Remove from heat, and pour the sauce on top of the shredded chicken. Toss to combine.
It was E A S Y to make too. We ate it slider style on take and bake rolls from Target and it was so good that I haven’t tried is styled over rice. I also made this coleslaw recipe (also found on Pinterest) from Love Grows Wild to top the chicken. I slightly modified this recipe by just reducing the mayo to 3/4 a cup and it was plenty creamy.
The Hubs told me we could start a food truck, and serve just this slider as a single menu item and we’d be successful. Needless to say he liked it. Again, not a food blogger so if you want to see gorgeous pictures of this recipe, click on over to Gimme Some Oven.